The Culinary Insider - April 22, 2013 (Vol. XI, Issue 8)

Chefs, Students and ACF Chapters Honored at ACF Western Conference

The 2013 ACF Western Regional Conference, hosted by ACF Chefs de Cuisine of the Inland Northwest, at The Coeur d’Alene Resort, Coeur d’Alene, Idaho, April 12–15, was a success with hundreds of chefs, cooks and foodservice professionals in attendance. More than 25 chefs, students and chapters were honored at the conference. Many of these award winners will compete against their regional counterparts at the 2013 ACF National Convention in Las Vegas, July 21–25. Find out who were the competition winners and honorees, and view the photos.

Ingredient of the Month: Rhubarb

When raw, rhubarb stalks are crisp and tart with a texture similar to celery. Different varieties offer a range of sizes and colors, but all share a tangy flavor caused by oxalic acid in the long leaf stalks, the only edible part of the plant. Learn more about rhubarb and get the recipe for Rhubarb Apple Crisp in April’s Ingredient of the Month, provided through a partnership between ACFEF Chef & Child Foundation and Clemson University. More

ACF’s National Apprenticeship Training Program for Cooks: Baking & Pastry Station

ACF and American Technical Publishers are making it easier to train cooks with the National Apprenticeship Training Program for Cooks. The series—sold as 10 individual modules or a book—covers the 10 ACFEF Apprenticeship Program stations and outlines culinary techniques that have been validated by the culinary industry and sanctioned by the U.S. Department of Labor. More

The Baking & Pastry Station module covers all aspects of baking, from equipment and tools, to preparation, to the production and presentation of baked goods. In this station, learners will become skilled in the basics of preparing classical and contemporary baked products and pastries by preparing breads, cakes, cookies, pies, tarts, pastries, and specialty desserts. Equipment is also a focus, as well as sustainable practices for conserving energy. Learn more and purchase.

Center for the Advancement of Foodservice Education (CAFE)

2013 Events for Educators
“Connecting with the Future”
9th-Annual Leadership Conference
June 20–22
Johnson & Wales University and Miami Dade College

Registration includes opening-night reception; two breakfasts/two lunches/all breaks; conference materials/all sessions; transportation from hotel to both venues; and ACF continuing-education hours for certification. Also, enjoy New World flavors in a unique dining experience from Chef Norman Van Aken!

Choose Your Leaders in ACF’s National Officer Elections

Voting for ACF’s national officers for the 2013–2015 term is May 6–27, 2013. The email ballot subject line is ACF OFFICIAL ELECTION BALLOT. Mark Kent, CEC, AAC, chair, ACF Nominations & Elections Committee, will cast all proxy votes and announce election results at a members’ meeting June 11 at the ACF national office in St. Augustine, Fla. If you have questions about the elections, call Mark Kent, CEC, AAC, at (330) 972-2349.

TV Casting Calls

The Great Food Truck Race is searching for chefs to compete for the chance to own and operate their very first food truck. Email your name, age, photo, proposed teammates and their photos, a description of your culinary background and the idea for your truck.

Are you a funny food fan with an over-the-top personality who regularly posts food blogs, videos or reviews online? The Food Network is looking for food people with a popular web presence to guest on a new food/travel show. Apply